Veg Kofta Recipe: Veg Kofta Curry is a delightful Indian gravy dish featuring vegetable dumplings submerged in an onion-tomato-based gravy.
Koftas are small, round or oval-shaped dumplings crafted from minced vegetables, paneer, or other ingredients, combined with mild spices and deep-fried to achieve a crispy exterior while maintaining a soft interior.
For this recipe, the kofta balls are immersed in a luscious gravy made from onions, tomatoes, and a medley of spices such as cumin seeds, cinnamon, cloves, cardamom, bay leaf, and fennel seeds, among others.
A variety of vegetables can be incorporated into the kofta mixture. I’ve used cauliflower, potatoes, beans, carrots, capsicum, peas, and paneer, but you can customize it with your preferred veggies like cabbage, bottle gourd, pumpkin, or corn.
Mixed Vegetable Kofta Curry offers a lower-carb alternative to its Mughlai counterpart, Malai Kofta, while still delivering the nutritional benefits of vegetables.
This dish is a staple in restaurants and a popular choice for parties and special occasions. Serve it alongside rice or Indian flatbreads like Roti, Naan, or Parathas for a satisfying meal.
Ingredients For Veg Kofta Recipe:
For the Kofta Balls:
- 1/2 cup chopped Potato
- 1/4 cup Cauliflower Florets
- 1/4 cup Green Peas (Matar)
- 1/4 cup chopped Carrots (Gajar)
- 1/4 cup chopped Green Beans
- 1/4 cup chopped Green Capsicum (Bell Pepper / Shimla Mirch)
- 1/4 cup grated Paneer
- 1 Green Chilli
- 1/4 cup Coriander Leaves (Cilantro or Dhaniya)
- 1/2 cup Besan (Gram Flour)
- 1.5 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 1 Teaspoon Salt or to taste
- Oil for Frying
For the Gravy:
- 1 Onion
- 2 Tomatoes
- 3-4 Garlic Cloves
- ~1 Inch Piece of Ginger
- 1 Green Chilli
- 8-10 Cashew Nuts (Kaju)
- 2 Tablespoons Plain Curd (Yogurt)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 2-3 Cloves (Laung)
- 2-3 Green Cardamom (Hari Elaichi)
- 1 Inch Cinnamon Stick (Dalchini)
- 1 Mace Strand (Javitri)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Salt or to taste
- 1 Tablespoon Cooking Oil
Preparing the Veg Kofta Recipe dumplings:
- Combine chopped potatoes, carrots, beans, capsicum, cauliflower florets, and green peas in a blender or food processor. Grind them until smooth. Alternatively, you can boil all the vegetables and mash them.
- Add grated paneer, finely chopped green chillies, and coriander leaves to the vegetable mixture.
- Mix in besan (chickpea flour) to help bind the vegetables together. You can also use breadcrumbs and cornflour instead of besan for binding.
- Add red chilli powder, coriander powder, garam masala, amchur (dry mango powder), cumin powder, black pepper powder, and salt to taste.
- Thoroughly combine all the ingredients. If the mixture is too watery, add a little more besan.
- Divide the mixture into equal parts and shape them into round, lemon-sized balls.
- Heat oil for frying in a kadai or wok. Ensure the oil is not too hot. Carefully place the kofta balls in the oil and let them cook on one side without turning until slightly cooked to prevent breakage.
- Gently turn the koftas and cook them from all sides, regulating the oil temperature to prevent excessive browning without proper cooking of the vegetables inside.
- Fry the koftas in small batches to avoid overcrowding the pan, which may lower the oil temperature. Once cooked, remove the koftas from the oil and place them on absorbent paper to drain excess oil.
Preparing the gravy:
- In a food processor, combine onions, green chillies, ginger, and garlic to form a fine paste.
- Soak cashews in warm water for about 20 minutes, then grind them into a smooth paste with some water.
- Heat oil in a pan and add cumin seeds, bay leaf, green cardamom, cinnamon stick, mace, and cloves. Fry until the whole spices begin to crackle.
- Add the onion-ginger-garlic-chilli paste to the pan and fry until it turns brown.
- Puree 2 tomatoes and add it to the pan, cooking for an additional 2 minutes.
- Season with salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
- Incorporate the cashew nut paste into the gravy. Roast the mixture until it starts to release oil from the sides.
- Stir in some plain curd (yogurt). Adjust the consistency of the gravy by adding water. Thicker consistency is suitable for serving with Indian bread, while a thinner consistency is preferable for serving with rice.
- Simmer the gravy for a few minutes until it is cooked through.
- Just before serving, add the kofta balls to the gravy and cook for 2 minutes.
- Serve hot with any Indian bread or rice.
Conclusion:
Veg Kofta Recipe is a delicious and versatile dish that can be enjoyed with rice or any Indian bread. With its flavorful kofta balls and rich onion-tomato-based gravy, it’s sure to be a hit at any meal. By following these FAQs and steps, you can easily recreate this classic Indian recipe at home and impress your family and friends.
FAQs about Veg Kofta Recipe
What vegetables can I use for the kofta balls?
You can use a variety of vegetables such as potatoes, cauliflower, green peas, carrots, beans, capsicum, and paneer. Other options include cabbage, bottle gourd, pumpkin, or corn, depending on your preference.
Can I make the kofta balls without deep frying?
Yes, you can bake or shallow fry the kofta balls instead of deep frying for a healthier option. Bake them in the oven until they are golden brown and cooked through, or shallow fry them in a pan with minimal oil.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy ahead of time and store it in the refrigerator for up to 2-3 days. When ready to serve, reheat the gravy on the stove and add the kofta balls just before serving.
How do I prevent the kofta balls from breaking while frying?
To prevent the kofta balls from breaking, ensure that the oil is not too hot before adding them. Fry them gently on one side until slightly cooked before turning them over to cook on the other side. Avoid overcrowding the pan and fry them in small batches.
Can I freeze the kofta balls?
Yes, you can freeze the uncooked kofta balls for later use. Place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and store them for up to 1 month. Thaw them in the refrigerator before frying or baking.
